Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tortilla española. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tortilla Española is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Tortilla Española is something that I’ve loved my whole life.
Tortilla Espanola (Spanish Tortilla). this link is to an external site that may or may not. Tortilla de Patatas or either known as Spanish Omelette or Tortilla Española is a traditional dish from Spain which is made with basic simple ingredients. Tortilla de patatas Tortilla de papas Tortilla española Spanish tortilla Potato omelete. Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil.
To begin with this recipe, we must prepare a few ingredients. You can have tortilla española using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tortilla Española:
- Make ready 1 lb zucchini (about 2 medium), cut into 1/8" thick slices
- Get 2 teaspoons coarse salt
- Make ready 1 1/4 cups extra virgin olive oil
- Prepare 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
- Take 1 large Spanish onion, sliced 1/8" thick
- Make ready 10 large eggs
- Take 1 cup finely grated Parmigiano-Reggiano cheese
- Prepare 1 cup fresh basil leaves, chopped
- Get Romesco sauce for serving (optional)
One of Spain's most beloved tapas, tortilla española is a tender, lightly runny omelet filled with olive oil-poached potatoes. Here's your chance to master one of Spain's classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture. I would say Tortilla Española is Spain´s second most popular dish worldwide, right behind Paella.
Steps to make Tortilla Española:
- In a colander set over a bowl, toss zucchini with salt. Let drain for 30 minutes, pressing on the zucchini a few times to remove excess moisture.
- Meanwhile, heat 1 cup of oil in a 12" ovenproof skillet (preferably cast-iron) over high. Add potatoes and onion; reduce heat to low. Cook, stirring occasionally and scraping up browned bits from bottom of pan, until potatoes are tender but not taking on any color 30-35 minutes.
- Add zucchini; cook, stirring occasionally, until tender, 12-15 minutes. Transfer mixture to colander; let drain 5 minutes, gently stirring occasionally. In a large bowl, whisk together eggs, cheese and basil; then stir in potato mixture.
- Preheat oven to 425°F. Wipe skillet clean, making sure to remove any browned bits. Heat remaining 1/4 cup oil in skillet over high until shimmering. Add egg mixture and reduce heat to low. Cook, running a flexible spatula around sides occasionally to prevent eggs from sticking, until edges begin to set, about 10 minutes.
- Transfer skillet to oven. Bake until center is set and edges are golden brown, about 12 minutes. Let cool 5 minutes. Run a knife around edges to loosen, then invert onto a wire rack. Using a large spatula, flip tortilla back over; let cool completely. To serve, cut tortilla into wedges and top with romesco sauce.
The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture. I would say Tortilla Española is Spain´s second most popular dish worldwide, right behind Paella. Watch our video recipe with step by step instructions, so you can make the perfect Tortilla Española. Salt and pepper are added to taste. As far as the origins are concerned, my research yielded nothing concrete.
So that’s going to wrap it up with this special food tortilla española recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
